Orange Pepper Brined Chicken
|1||roasting chicken, 5 to 6 lbs.|
|3/4 cup||CHEFS Brining Blend|
|1||orange cut into wedges|
|2 tablespoons||orange zest|
|1 cup||orange juice|
|4 cups||ice cold water |
|1/4 cup||Gran Marnier|
|Orange Pepper Butter:|| |
|1/2 cup||butter, softened|
|1 tablespoon||orange zest|
|1 teaspoon||pepper, fresh ground|
|1 teaspoon||sea salt|
In a small bowl, whisk together butter, orange zest, pepper and salt. Reserve.
Rinse chicken and pat dry. Place chicken in brining bag.
Boil 4 cups of water. Remove from heat. Stir in brining blend, orange wedges, orange zest and 1/2 cup orange juice. Stir in ice cold water. Cool. Pour over chicken. Seal brining bag and refrigerate overnight or 8 hours.
Preheat grill or oven to 375 F.
Remove chicken from brine and rinse in cold water. Stuff orange pepper butter under skin of chicken breast, legs and wings, being careful not to tear skin. Truss chicken with kitchen twine.
In a small bowl, stir together 1/2 cup orange juice and Gran Marnier. Pour mixture into center well of BeeRoaster. Place trussed chicken on BeeRoaster and position in a cast iron skillet. Place skillet on preheated grill or in oven . Roast in closed grill or oven for 1 hour or until internal temperature of chicken reaches 170 F. Remove from grill and let rest for 20 minutes. Carve and serve.